Foodservice Equipment & Supplies

JUN 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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AMANA ® XPRESS IQ™ OVEN Faster. Safer. Smarter. When it comes to speed, you need an oven that can do more than cook delicious food fast. Everything about the Xpress IQ™ Oven is quicker. From installation to operation. Menu creation, updates and management. Training, cleaning and maintenance. Even service. The all new Xpress IQ™ Oven. More than fast—it's safer and smarter too. Exclusive True-Touch™ HD Touchscreen Drop-down door for greater crew safety Certified for ventless cooking Connectivity 'out-of-the-box' standard Xpress-IQ.com Amana ® is a trademark of Maytag Properties, LLC or its related companies. Manufactured under license by ACP, Inc. Limited warranty provided by manufacturer. © 2018 ACP , Inc. Model ARX Even though they offer more plug-and-play flexibility, Sedej recommends against utility distribution systems in sports arenas because they're cost prohibitive when installed at every cooking station. She recommends more outlets scattered throughout to have fewer extension cords running along floors. The other important consideration when designing for flexibility is to determine up front where you're putting black iron and understand the ratio of cooking versus non-cooking areas in the arena so you can work with the existing Type 1 hood structures. "I'll often overdesign the hood just a little bit to make room for different equipment being swapped in and out," says Sedej, who will also add more fire suppression zone cov- erage just in case there are changes. "The other option is al- ways to do more ventless if the hood system is not adequate, but then again, you'll need a lot more electric." When it comes to flexible equipment, Sedej prefers griddles, fryers, griddle-fryer combinations and, sometimes, charbroilers, combi ovens and ample hot holding capabili- ties. Her preference is to set that equipment on casters, along with worktables, but things like three-compartment sinks and some countertops can be fixed. Sedej specifies the most heavy-duty walk-ins possible within the budget (with beefed- up floors and doors) because there may be a beer cooler one day and a food cooler the next. Designing for flexibility means maintaining that kind of adjustable mindset, always thinking about what could be down the road. Perhaps more now than ever, being able to design a kitchen for future changes is one of a foodservice consultant's greatest gifts. FE&S "Maybe 10 or 15 year ago, schools were given these shoebox kitchens without much prep space, but now they are serving more fresh fruit and vegetables, so we have to design for a lot of flexibility in prep spaces." — Eric Norman, FCSI, Clevenger Associates

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